Sky-High Brunch Bake

This comes from a dear lady at church, Jane Merle. She's an amazing cook!

• 1 pkg (17.3 oz.) frozen puff pastry - 2 sheets - thawed
• 6 eggs
• 1 cup Ricotta cheese
• dash hot pepper sauce
• 2 pkg (10 oz. each) frozen chopped spinach, thawed, drained very well
• 4 slices cooked bacon, chopped
• 1 and 1/2 C. shredded cheddar cheese
• 1 C. chopped red bell pepper

Preheat oven: 400 degrees

Unfold pastry sheet & roll out one sheet to about 11 inch square and one to 12 inch square. Line bottom and side of greased 9 inch spring form pan with the 12 inch pastry sheet.

Beat eggs with whisk. Reserve about 1 Tbsp. of eggs and set aside. Add Ricotta cheese, pepper sauce & spinach to remaining eggs; mix well until combined. Layer half each of the bacon, cheese, spinach mixture & red peppers in pastry line pan. Repeat layers.

Place remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved egg. Cut 5-6 slits in top crust with tip of sharp knife to allow steam to escape.

Bake 45-50 minutes at 400, or until golden brown. Cool 10 minutes. Run knife around edges of pan before removing rim.

To make ahead: Assemble and bake ass directed. Cover and refrigerate several hours or overnight. When ready to serve, uncover and bake at 350 for 30-40 minutes until heated through.